Upgrade your next pizza night with this Mushroom Marsala Pizza. Loaded with sliced baby Bella mushrooms, red onions, and covered in a Marsala wine asiago cheese sauce. This truly is a gourmet pizza from your kitchen.

INGREDIENTS AND SUPPLIES
Here’s what you’ll need from your pantry, fridge, and kitchen to make this pizza!
INGREDIENTS
- Fresh pizza dough. You can find this at your grocery store or you can usually buy a ball of dough from your local pizzeria too!
- Baby bella mushrooms. You might also see these packaged as cremini mushrooms. You’ll need a 10 ounce package.
- Cheeses: Mozzarella and asiago.
- Red onion.
- Light cream.
- Marsala wine. You can use Marsala that you buy at a wine store, or the cooking wine from the grocery story. For convenience and cost I always use the cooking wine. If you’d prefer to use the kind from the wine store you might need to use a little less than 1/3 cup for this recipe since it’s flavor can be a little more potent.
- Butter and flour to make a roux.
- Seasonings: Garlic, garlic powder, dried thyme, salt, and pepper.
- Olive oil: for cooking the mushrooms and for brushing on the pizza dough.
SUPPLIES
- Box grater: You’ll need a box grater for the asiago cheese. I buy the Mozzarella already shredded but the asiago you’ll need to grate yourself.
- Pizza stone or pizza pan. You can opt for a pizza stone, a nonstick pizza pan, or a stainless steel pan. I recommend stone or nonstick. The stainless steel pan I have here can be a little finicky with the dough sticking.
- Microplane grater for grating the garlic.
- Pan, whisk.

COOKING WITH MUSHROOMS
When I cook with mushrooms I love slicing them very thin and pan frying them to take away some of the spongy texture and also giving them a beautiful caramel brown appearance to them. But first let’s talk a bit about working with mushrooms!
What type of mushroom can I use? This pizza uses baby bellas also called cremini. I haven’t tried this with white button mushrooms, but I think those could work too. They might not get the same color after sautéing them but should still give you a tasty mushroom flavor.
Do I need to wash the mushrooms before cooking them? Mushrooms are like little sponges and will absorb water. To clean a mushroom give it a quick dash under your faucet then rub them with a damp paper towel to clean them. Don’t soak them!
How thin do I need to slice the mushrooms? I added the photo below to show you the slice I do on my mushrooms. You don’t want them so thin that they burn but you can’t have them too thick where they stay too spongy.

After you cook the mushrooms and onions for about 20 minutes they’ll end up looking like this! This is why I slice the mushrooms thin. They get that beautifully caramelly brown look to them and for me the texture is much more appealing. If you prefer a thicker mushroom then just slice them to your liking.

HOW TO MAKE THE MARSALA PIZZA
Let’s get to pizza making. Making pizza can be a fun way to get the family or kids involved in the kitchen too!
I recommend using fresh dough, not the kind in the tube that pops open. It depends on your grocery store where you’ll find the fresh dough. In some stores I found it right underneath the section with the tubed breads and cinnamon rolls on the very bottom. In my current store it’s kept in the area of the deli counter. Lastly, you could also buy a ball of dough from your local pizzeria
Step 1: Prepare the pizza dough. Remove the dough from the packaging and place it in a lightly oiled or floured bowl. Allow it to sit out at least 30 minutes before working with it. If you try to work with it before this when it’s still cold the glutens are going to make it impossible to stretch out. Trust me.
Once the dough is ready add a little flour to your counter and begin stretching and pressing the dough into a circle large enough for your pizza pan/stone. After I press it out a few times and start to get the circle shape, I pick up the dough and put it over top of my fists and then use my fists to work the dough in a circle to stretch it out. You can also use a rolling pin if needed. Optional step is to add a little cornmeal to your pan before adding the dough to help prevent it from sticking.
Step 2. Prebake the dough. This is going to help prevent the pizza from getting soggy. Once your dough is on the pan/stone I prick the center a few times with a fork to prevent any bubbles in the center, then brush the whole thing lightly with a little olive oil. Bake at 450 degrees for 5-6 minutes.
Step 3. Layer. Add the asiago Marsala cheese sauce (see recipe card for instructions.), then the cooked mushrooms and onions, and lastly the Mozzarella cheese.
Step 4. Bake. Bake at 450 degrees for 17-20 minutes.
Garnish with some parsley or chives for a little pop of green!

You’re going to LOVE the flavors of this pizza. The white sauce with the asiago and Marsala creates a flavor combination that’s so elevated. This would be the perfect pizza for a date night!

For more pizza night inspiration try some of these popular recipes!
Goat cheese and onion pizza
Roasted red pepper pizza
Vodka sauce pizza
And for more Marsala wine inspired dishes you might like some of these:
Creamy Marsala chicken
Marsala pasta sauce
Mushroom Marsala Pizza
A savory pizza made with lots of sauteed mushrooms and a white sauce made with Marsala wine and asiago cheese. This pizza will level up your next pizza night!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Bake
- Cuisine: American
Ingredients
1 pizza dough
1 cup shredded Mozzarella cheese (or more if you want it cheesier)
10 ounce package of baby Bella mushrooms
1 red onion, diced
1/2 teaspoon salt
1 and 1/2 tablespoons olive oil
For the cheese sauce
3/4 cup shredded asiago cheese
1/2 tablespoon butter
1/2 tablespoon all purpose flour
3 cloves of garlic, grated
3/4 cup light cream
1/3 cup Marsala wine
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Olive oil to brush on the pizza dough
Garlic powder to sprinkle over the dough
Instructions
1. Start by cooking the mushrooms and onions. Gently clean the mushrooms with a damp paper towel, remove the stalks, then slice thin. Add the olive oil to a large frying man over medium heat then add the mushrooms and onions and cook for 17-20 minutes. You want some of the mushrooms to get a nice caramel brown color to them. Once they are cooked remove them to a plate then gently wipe out any charred bits from the pan.
2. While the mushrooms are cooking, prepare your pizza dough. See post above for tips on working with fresh dough. Preheat your oven to 450 degrees. Stretch the dough into a large circle and add to your pizza stone or sheet, you can add a little cornmeal underneath the dough to prevent it from sticking. I like to prick the center of the dough a few times with a fork so it doesn’t puff/bubble up. Brush the entire dough with a little olive oil, sprinkle with a bit of garlic powder, then prebake the crust for 5-6 minutes.
3. When the mushrooms/onions have finished cooking and the pan is wiped clean, prepare the sauce. Melt the butter over medium heat then add the grated garlic and the dried thyme. Cook for 1 minute, then whisk in the flour to create a roux, then carefully pour in the Marsala wine.
4. Add the light cream, salt, and pepper then whisk so the roux completely blends into the cream. Heat over medium heat to allow the sauce to thicken a bit. Add the asiago cheese and stir so all the cheese melts smoothly into the sauce. Remove from heat.
5. To your prebaked crust, add as much of the sauce as you’d like being careful not to make it too heavy or soggy. Any sauce that you have leftover you can save to dip your pizza in or save in the fridge to use later in the week on pasta, chicken, or garlic bread.
6. Next add all the mushrooms and onions, then cover with as much Mozzarella cheese as you want.
7. Bake at 450 degrees for 15-20 minutes. Starting keeping an eye on it at the 15 minute mark to make sure nothing burns. For me 17 minutes was perfect but your oven might need a little less or more time to get that perfect appearance and texture.
8. Allow to cool slightly then slice and serve.
Leave a Reply